Parsnip Apple Cider Soup
   by Amy Rabb-Liu

   (based on "Parsnip and Apple Soup" from Gourmet magazine,
    November 1995, as found on epicurious.com)

For soup: 
#	1 enormous white fleshed yam (the variety "Hannah yam" is great!)
#	5 large parsnips, peeled and chopped fine
#	2 large shallots, chopped fine (about 1/4 cup)
#	2 leeks (white and pale green part only), trimmed, halved lengthwise,
#	washed well, and chopped fine
#	2-3 tablespoons chopped fresh parsley leaves
#	3/4 stick unsalted butter
#	about 5 cups chicken broth
#	2 cups apple cider
#	1/2 cup heavy cream
#	1/2 cup milk

For fried parsnip:
#	vegetable oil for deep-frying parsnip
#	1-2 parsnips, peeled and cut into very thin slices

Make soup:

Peel potato and cut into 1/4-inch dice. In a heavy kettle melt half of the
butter, and cook leeks and shallots for about 5 minutes over moderate heat.
Push leeks and shallots to edge of pot, add half of the rest of the butter,
and then add half of the potato and parsnips, stir, cook for a minute or two,
then add the rest of the butter and the rest of the potato and parsnips. Add
broth and simmer, covered, 20 minutes, or until vegetables are very soft.  Use
immersion blender to thoroughly puree soup. Stir in cider, cream, and milk.
Taste, and add salt and pepper if needed.  Cook over moderate heat, stirring
occasionally, until heated through. Keep soup warm. 

Make fried parsnip:

In a heavy saucepan heat 1 inch oil on medium high heat for a few minutes,
then drop one slice of parsnip into the oil.  Wait patiently, and when that
slice becomes golden, the oil is ready for frying.  Fry parsnip slices in
batches until golden brown, transferring with a slotted spoon to paper towels
to drain. Season fried parsnip with salt just as they come out of the oil.
Serve as a side dish with soup.  

Meal Suggestion:  

This is a sweet (in the vegetable sense of "sweet"), slightly earthy soup.  
pairs very well with a Paesano bread, and a salad of baby arugula (with olive
oil, a small drizzle of fig balsamic, and Wensleydale with cranberries).
Bacon slices add a nice salty protein complement, if one is inclined to 
want a bit of meat.

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